Food and Beverage Operations Management Assignment

As a catering sales manager in the catering company in HK, I have found many food safety productions and services and have also experienced their effectiveness. Most food producers enter the food service system and innovate in the system. Catering services include many activities in the hotel and catering industry, so the functions of the catering industry are categorized according to their size and diversity. The food production system has been evaluated because it offers the highest quality food of the season by purchasing the highest quality products. The organization must be very concerned about the safety and quality of food production. The food production system includes various functions that will be discussed below:

It has made a major contribution to the national economy.

It promotes diverse food and food concepts

It brings happiness to customers and meets the basic needs of customers.

This is a labor-intensive industry

The demand for food is dynamic and constantly changing.

There are several types of food and beverage service systems, such as traditional service systems, table services, ancillary services, home services, silver services and point service systems. For example, Mercure Hotels uses assistive and self-service as part of its customers and must understand it. The service system is very cost effective because it does not require too much manpower to provide menus and allows customers to choose foods based on their choices.

There are many factors that influence the menu, such as consumer spending power, family size, seasons and raw material supply. An important factor influencing the menu is the purchasing power of the consumer. Design menus are important given the purchasing power of consumers. For example, if the food in the menu exceeds the consumer's purchase range, sales will be severely affected. In addition, menus should be planned to meet people's needs and tastes.

Therefore, it is important to decide the menu in a flexible way so that everyone can easily purchase the product. The following factors affect the menu:

Food supply: The availability of ordering food is another important issue when deciding on a menu. For example, seafood is usually sold at low prices in coastal areas.

Religion: Religion plays a vital role in determining the menu because it affects people's eating habits. For example, organizations determine menus by considering people's religious beliefs and eating habits. There are vegetarian products on the menu of McDonald's in India, because most Indians are vegetarians.

Family size: Family size has a major impact on the menu. For food ordered by a nuclear family or a single person, they need to order food such as sandwiches or burgers to meet the needs of individuals or small families.

Plan to dine according to the season. Seasonal changes affect the raw materials needed to produce food. Therefore, seasonal dependent menu items can be used in certain seasons.

The food service process is highly influenced by the company's potential employees. Therefore, the company pays attention to human resources. They need experienced, knowledgeable and skilled personnel to take on the company's operational processes. According to the analysis, the company's employees communicate directly with customers to provide services and products. As a result, customers are affected by employee communication skills. Customers often want employees to be polite and respectful. The perfect communication between customers and employees increases sales opportunities. Good communication can also improve the flow of information and maintain the interest of the audience. For food and beverage companies, this will increase customer satisfaction and motivate them to buy products. In addition, managers should control, manage, and coordinate employees to maximize the use of available resources. The company's human resources manager is responsible for recruiting quality employees. Qualified employees are able to handle functions and provide services to people. Companies should train catering staff to understand the responsibilities and work they must complete.

The industry focuses on employee decision making skills, communication skills and management skills. All of these skills provide a competitive advantage for the underlying industry. It is said that highly trained staff have the ability to use existing tools and materials. This will lead to an expansion of production and sales. The training also increased the willingness of team members to work and began to improve their ability to work to meet the company's performance standards.

I recommend two dining options. For the food section, I think the most suitable service system is the self-service/counter service system. Buffets can be identified as changes in self-service. The food is displayed on the table in an attractive way and presented in a very effective way. This service combines hot and cold foods and is ideal for events, hotels, restaurants, conferences, banquets, etc. This is good for both the organization and the customer because it requires mass production and the customer must pay for the unit. cost. Quantity, you can get food at will. It even requires fewer employees and can provide food for a large number of people at the same time. Self-service has proven to be beneficial because customers have a variety of options to choose from. Customers don't need too many employees themselves.

However, sometimes this service system can also be disadvantageous because it involves long queues and does not require everyone to like it. Presentations can also have a negative impact, seemingly ineffective and attractive, and will not allow more people to accept it. For beverages, a single point service can be used as a single point, with each activity based on the customer's order and paying for the beverage at the same point. All types of drinks are in the same area. It also requires fewer staff to serve customers, as personal activities can be carried out by individuals from a single point.

Financial statements can be defined as statements that reflect business performance in financial terms. The main components of the financial performance report are:

Cash flow statement

Retained income statement

Proof of income

Balance sheet

These statements reflect all costs incurred in the purchase of equipment, property, raw materials, etc. when delivering scratched goods. This will involve statements regarding processes such as inventory management, sales, employee compensation, taxes and invoices. In order to get the right cost for each product, a cost analysis is required. These paid products include not only the food and beverage business, but also the services provided by the hotel and hospitality industries. The catering industry will include all of these costs as well as expected returns to provide customers with the ultimate tableware cost.

The financial statements are a summary of financial statistics related to the catering business. In addition to filing claims for these assets, the balance sheet provides users with statistical data on accessible assets. Revenue reports provide customers with information about business success, including the cost of returning supplies and reducing revenue. The financial status change report shows the resources and exercise of the organization's monetary reserve and points out the trend to correct its main arrangements. The retained earnings report determines the portion of the owner's equity in the continuing balance sheet and reflects all the circumstances in which the profit is generated.

If we want to increase sales in the food and beverage industry, it's important to have the right cost + pricing process. If the price is at an extreme, extremely high or low price, the price will be affected. There is a need to define an appropriate method so that the business can achieve its profit target. In order to stay ahead of the competition, catering companies must aim to break even and find the company's expected costs and profits. The establishment shall include all direct and indirect costs associated with the production and provision of catering products and services. After estimating these costs, you need to increase the expected profit margin to set the price of the goods and services offered.

However, this price cannot exceed the price set by the industry. Here, the company is also a price acceptor. There are various types of food service providers depending on the scale of their operations. Many times, catering companies have achieved tragic places through low-level repairs/plans, repairing the most inconvenient or scary people and the tragic location of cheap leasing. The way to go beyond the environment - quality food. The company may lose all the money every month before people notice the place to eat.

In all aspects of the catering industry, catering business owners need to be familiar with the problems he can solve, and everything goes beyond. In addition, the company also wants to provide calculations to initiate marketing and public relations, which play a decisive role in every new eating place.

Therefore, I suggest the price for every dishes should be in the range of $40-$80, which meet the standards of a normal catering restaurants in HK, to ensure the staffs are able to afford their meal, and they can eat happily.

Standard operating procedures for product control in the food and beverage industry include processes such as purchasing, receiving, storing, publishing, preparing, preparing and servicing. The procurement process involves identifying the materials to be purchased and their quantities and specifications. Product specifications in standard formats include product use, test procedures, and any other special requirements. The purchase process for the food and beverage industry can be described as follows:

Step 1: Identify the materials needed to meet your business needs.

Step 2: Check the current inventory status and place an order to determine any short items, ie determine the quantity purchased.

Step 3: Select the supplier after the rate comparison and submit a purchase order indicating the description of the item to be purchased.

Step 3: Place an order based on the purchase order.

The steps to remember before buying are:

It is important to establish contact with suppliers and department managers to build mutual trust and comfort before starting a business.

The purchasing manager should ensure that he has drawn quotes from multiple supplier sources. This is especially important for purchasing high value items.

The purchasing department is responsible for sending the order and keeping the corresponding records accordingly.

Food price market research is also part of the purchase process.

The purchase process can be controlled by the following steps:

Research cost changes: Cost changes may occur due to seasonal changes, changes in the business environment, or the number of orders.

Game check: The price of the competitor should be checked regularly.

Choosing a supplier: When making a choice, it's important to ensure the supplier's reputation, consistency and ability. It is also important to note the payment terms and conditions.

Create product specifications: including required product standards, exact requirements and suppliers.

Therefore, it is important to document these controls when making any purchases in the food or beverage industry.